Hello,
Wondering if anyone could help explain the practical and functional differences between Takeda and Kochi gyutos around the 240 size. Looking for a new all-around line knife. If anyone has any other suggestions for a great all-round prep-and-service knife then please let me know, but the rugged kurouchi or some other traditional appearance is an absolute must. Thanks a bunch! Perusing these forums are extremely informative.
Wondering if anyone could help explain the practical and functional differences between Takeda and Kochi gyutos around the 240 size. Looking for a new all-around line knife. If anyone has any other suggestions for a great all-round prep-and-service knife then please let me know, but the rugged kurouchi or some other traditional appearance is an absolute must. Thanks a bunch! Perusing these forums are extremely informative.